Cabbage and Potato Bake

If I said this was my family’s favourite winter dish, I wouldn’t be lying. They get so excited every time I make my Cabbage and Potato Bake for Sunday dinner.

The Tallegio cheese in this recipe is a washed-rind soft cheese that has a strong aroma and flavour, so if you prefer a milder cheese try the Stracchino or Harvati cheese instead. Both are soft cheeses that melt well and are a good alternative for a mild taste.

What you need

6 medium potatoes

500g savoy cabbage

300g Tallegio (Stracchino or Harvati) cheese – sliced thinly

150g butter

salt and pepper to taste

What to do

Peel and slice potatoes thinly.

Separate cabbage leaves and wash thoroughly.

Put the potatoes in a pot with plenty of cold water and 1 tsp salt – bring to boil and cook for 3 minutes.

Drain and rinse under cold water – drain well.

Put the cabbage leaves is another pot of cold water and 1 tsp salt bring to boil and cook for 5 minutes. Cabbage should still be a little crisp.

Drain and rinse under cold water – drain well.
Grease an ovenproof dish with a little butter

Line the base with half of the potato slices slightly overlapping– season with salt and freshly ground pepper and dot with some of the butter.